Crispy Coconut Chicken Fingers or Schnitzel

Slice chicken breasts into strips, or pound out whole breasts to ¼-inch thick to make schnitzel. Don’t cheat on the marinade--go the full two hours. It makes the chicken tender and flavorful.

155minDuration

15minCook Time

140minPrep Time

6Servings

Ingredients

Chicken Marinade:

1 cup coconut milk

1 tablespoon grated fresh ginger, or 1½ teaspoons ground ginger

2 garlic cloves, minced

2 tablespoons grated fresh turmeric, or 2 teaspoons ground turmeric

Zest and juice of 1 lime

1 tablespoon soy sauce

2 teaspoons sriracha

6 chicken breasts, cut into finger size strips

Coconut Breading:

2 cups rice flour

1 cup desiccated coconut (dried and unsweetened)

Melted coconut oil, for frying

Orange-Ginger Dipping Sauce:

½ cup orange marmalade

3 tablespoons soy sauce

1 tablespoon grated fresh ginger, or 1½ teaspoons ground ginger

1 garlic clove, grated on a microplane

2 teaspoons sriracha

3 scallions, thinly sliced

Preparation

Coconut Marinade:

1. In a large bowl, whisk together coconut milk, ginger, garlic, turmeric, lime juice and zest, soy sauce, and sriracha. Place chicken in bowl, and marinate strips in the refrigerator for at least 2 hours.